This creamy Summer Risotto is packed with fresh corn, zucchini, Parmesan, lemon, and herbs. It’s a comforting risotto that still feels bright and fresh, making it perfect for using up peak-season summer produce. This recipe is ideal for a weekend dinner or special occasion.
This recipe is pretty complete on its own, but you can totally serve it as a side dish with one of my Grilling Recipes or with a fresh Mediterranean Salad.
Summer Risotto: Recipe at a Glance
Prep Time
20 mins
Cook Time
60 mins
Total Time
1 hr 20 mins
Servings
4-6 People
Calories*
517 kcal
Difficulty
Easy
Main Ingredients
Arborio rice, fresh corn, zucchini, vegetable broth, white wine, parmesan, butter, and shallots.
Technique
Sautéing vegetables, deglazing the pan, simmering the rice with broth, finishing with cheese and butter.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Straightforward technique. Risotto has a reputation for being complicated, but the process is actually quite simple. Keep your broth warm, add it gradually, and stir as the rice cooks. I have made hundreds of risottos over my 2-decade-long cooking journey, and this is as easy as it gets.
- Made for summer. Fresh corn, zucchini, basil, and lemon make this a great recipe for taking advantage of seasonal summer produce.
- Tested and Reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
Straightforward and simple ingredients. That’s what makes risotto shine. Let the ingredients speak for themselves. Here is what you will need:
- Vegetable Stock: I wrote this recipe to be fully vegetarian, so a good-quality homemade or store-bought broth will work well. But I do prefer using chicken broth or chicken stock if you’re not too worried about keeping the recipe vegetarian.
- Fresh Sweet Corn: Corn season is short and very sweet, so I love to use it as much as I can. Fresh corn cut straight from the cob is ideal during summer, but frozen corn can be substituted when needed. Don’t forget to try some of my other corn recipes: Corn Zucchini and White Beans Side Dish, Street Corn Pasta Salad, Grilled Corn Peach Salad and my Corn Jalapeno Bacon Focaccia.
- Zucchini: Zucchini is in season around the same time as corn, so they naturally work well together in my opinion. Summer squash (like yellow squash or Costata Romanesco) can be substituted or used alongside the zucchini.
- Shallots: My preference has always been to use shallots instead of onion in my risotto recipes. That’s how I learned it years ago, and still do it the same way. But if you only have onions, you can use those. A medium onion should do the trick.
- Arborio Rice: The classic short-grain rice that gives risotto its creamy texture. Carnaroli is another excellent risotto rice if you can find it. But Arborio is so readily available now, both in stores and online, I recommend you use it. You will be making risottos more often once you discover how easy it is. If you are a fan of rice, check out my collection of Mediterranean Rice Recipes.
- White Wine: The wine has a dual purpose. It deglazes the pan and releases any brown bits, but also helps add a delicate flavor layer. I will often use dry vermouth as a substitution here if I have it in the fridge. Feel free to omit it entirely if you want to.
- Parmesan Cheese: Makes the finished risotto rich, savory, and creamy. Make sure you grate Parmigiano Reggiano yourself; it’s much nicer and will meld into the rice better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
- Fresh Basil: I prefer to garnish with fresh summer basil. I mean, let’s go all in on Summer here! But if can use fresh parsley if you must.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Fresh Summer Risotto Recipe
Step 1. Simmer Broth and Sauté Zucchini. Add the vegetable broth to a large pot and set it over medium-high heat. Once hot, reduce the heat to low. Keep the broth warm while you prepare the risotto. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once hot, add the zucchini and cook for about 3 minutes per side, or until nicely browned. Transfer the zucchini to a plate and set aside.
Step 2. Sauté Corn. Add another tablespoon of olive oil to the same pan, followed by the corn. Cook for about 7 minutes, stirring occasionally, until the corn has picked up some color and is lightly charred. Transfer it to the plate with the zucchini.
Step 3. Sauté Aromatics. Add the remaining olive oil to the pan along with the shallots, minced garlic cloves, fresh thyme, and a pinch of salt. Cook for about 5 minutes, stirring frequently, until the shallots are tender and fragrant.
Step 4. Toast Rice. Add the Arborio rice and stir well so that every grain is coated in the oil. Cook for 3-4 minutes, stirring regularly.
Step 5. Deglaze. Pour in the white wine and add another pinch of salt. Use your spoon to scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the wine has mostly evaporated.
Step 6. Add Broth Slowly. Reduce the heat to medium-low. Add the warm vegetable broth one ladleful at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process until the rice is creamy and al dente, about 30-35 minutes.
Step 7. Assemble. When the rice is cooked, return the sautéed zucchini and corn to the pan. Add the Parmesan, lemon zest, lemon juice, butter, salt, and pepper. Continue cooking and stirring for another 3-4 minutes, until the vegetables are warmed through, the cheese and butter have melted, and the risotto is creamy.
Step 8. Warm Through and Serve. Continue cooking and stirring for another 3-4 minutes, until the vegetables are warmed through, the cheese and butter have melted, and the risotto is creamy. Serve immediately with freshly ground black pepper, additional Parmesan cheese, and plenty of fresh basil. You can also drizzle a little extra virgin olive oil at the end too.
Pairing and Menu Ideas
This summer risotto is substantial enough to serve as a vegetarian main course, but it also makes an excellent side dish.
For a light summer dinner, I would serve it with a simple side salad like my Strawberry Burrata Salad, Peach Caprese Salad with Heirloom Tomatoes or Burrata Caprese
If you’re serving the risotto as a side or base, I think it works well with my grilled recipes. Try serving it with my Marinated Greek Lamb Chops, Harissa Chicken Skewers, Grilled Piri Piri Chicken Thighs, Grilled Shrimp Skewers (with Garlic, Lemon and Old Bay), Grilled Mediterranean Salmon Kabobs, or Grilled Shishito and Prawns even my North African Grilled Lamb Loin Chops.
Expert Tips
- Keep your broth warm. Adding cold broth can slow down the cooking process each time you add another ladle. Keeping it gently warm helps the rice cook more consistently.
- Cook the risotto gently. I know it can be tempting to rush this and bump up the heat; you won’t get a creamy risotto if you do that. You need a little patience. You want the rice at a gentle simmer rather than a vigorous boil to release its natural starch. Slow, even cooking helps you control the texture and keeps the rice from becoming overcooked on the outside before the center is ready.
- Stop at al dente. Risotto shouldn’t be mushy. The rice should be creamy on the outside while retaining a slight bite in the center. But not too crunchy either. Tasting as I go is what helps me figure out when it’s just perfect.
- Brown the vegetables separately. I prefer sautéing the zucchini and corn before making the risotto rather than simmering them with the rice from the beginning. You get better color and texture, especially on the corn and zucchini.
- Fresh corn makes a difference. When corn is in season, cutting it directly from the cob gives you sweet kernels with a nice pop of texture. Frozen corn is a convenient substitute, but canned corn won’t give you quite the same texture.
- Taste before adding the final salt. Vegetable broth and Parmesan can both contain quite a bit of salt, so taste your risotto after adding the cheese before making your final seasoning adjustment.
- Serve risotto right away. Risotto naturally thickens as it sits. For the creamiest consistency, serve it as soon as you finish stirring in the butter and Parmesan. If it gets too thick before serving, loosen it with another splash of warm broth.
Summer Risotto Recipe FAQs
Risotto is at its best immediately after cooking, so I don’t recommend fully preparing it far in advance if you’re serving it for guests. If you want to get ahead, you can prep the vegetables, grate the Parmesan, mince the shallots and garlic, and measure your other ingredients in advance. You can also sauté the corn and zucchini and refrigerate them until you’re ready to make the risotto.
Transfer leftover risotto to an airtight container and refrigerate it once cooled. When reheating, add a splash of vegetable broth or water to help loosen the rice, since it will thicken considerably as it chills. Gently reheat it on the stovetop over medium-low heat, stirring until warmed through.
You can freeze cooked risotto, but the texture of the rice and zucchini will change once thawed. For that reason, I prefer enjoying this recipe fresh or refrigerated rather than frozen. If you do freeze it, cool the risotto completely before transferring it to an airtight freezer-safe container. Thaw overnight in the refrigerator and reheat gently with additional broth.
Yes. Simply replace the white wine with additional vegetable broth. A small squeeze of lemon at the end will still provide plenty of acidity and freshness.
Absolutely. Fresh corn is fantastic when it’s in season, but frozen corn works well too. Let it thaw and pat it dry before sautéing so it has a better chance of browning instead of steaming. I actually like using fire-roasted frozen corn too.
Other Rice Recipes
If you make this Summer Risotto with Corn and Zucchini or any other Main Dish Recipe on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Summer Risotto with Corn and Zucchini
Ingredients
- 7 cup Vegetable broth
- ¼ cup Olive oil (divided)
- 2 cups Fresh corn kernels – Cut from about 3 ears
- 3 cups Zucchini (quartered and sliced) – from about 2 medium zucchini
- ½ cup Shallots (finely minced) – about 2 shallots
- 3 Garlic cloves (minced)
- 3 Fresh thyme sprigs
- 2 cups Arborio Rice
- ½ cup Dry white wine
- ¾ cup Parmesan Cheese (Grated) – Use Parmigiano Reggiano
- 1 tablespoon Lemon zest – From 1 lemon
- 1½ tablespoon Lemon juice
- 3 tablespoon Butter
- ½ teaspoon Kosher salt – you may need more or less depending on how salty your broth is
- ¼ teaspoon Black pepper
- Fresh basil for garnish
Instructions
- Simmer Broth. Add the vegetable broth to a large pot and set it over medium-high heat. Once hot, reduce the heat to low. Keep the broth warm while you prepare the risotto.
- Sauté Zucchini. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once hot, add the zucchini along with a small pinch of salt and cook for about 3 minutes per side, or until nicely browned. Transfer the zucchini to a plate and set aside.
- Sauté Corn. Add another tablespoon of olive oil to the same pan, followed by the corn and a small pinch of salt. Cook for about 7 minutes, stirring occasionally, until the corn has picked up some color and is lightly charred. Transfer it to the plate with the zucchini.
- Sauté Aromatics. Add the remaining olive oil to the pan along with the shallots, minced garlic cloves, fresh thyme, and a pinch of salt. Cook for about 5 minutes, stirring frequently, until the shallots are tender and fragrant.
- Toast Rice. Add the Arborio rice and stir well so that every grain is coated in the oil. Cook for 3-4 minutes, stirring regularly.
- Deglaze. Pour in the white wine and add another pinch of salt. Use your spoon to scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the wine has mostly evaporated.
- Add Broth Slowly. Reduce the heat to medium-low. Add the warm vegetable broth one ladleful at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process until the rice is creamy and al dente, about 30-35 minutes.
- Assemble. When the rice is cooked, return the sautéed zucchini and corn to the pan. Add the Parmesan, lemon zest, lemon juice, and butter. Continue cooking and stirring for another 3-4 minutes, until the vegetables are warmed through, the cheese and butter have melted, and the risotto is creamy. Taste and adjust the salt and pepper level, if needed.
- Warm Through and Serve. Continue cooking and stirring for another 3-4 minutes, until the vegetables are warmed through, the cheese and butter have melted, and the risotto is creamy. Serve immediately with freshly ground black pepper, additional Parmesan cheese, and plenty of fresh basil. You can also drizzle a little extra virgin olive oil at the end too.
Notes
- Vegetable Stock: I wrote this recipe to be fully vegetarian, so a good-quality homemade or store-bought broth will work well. But I do prefer using chicken broth or chicken stock if you’re not too worried about keeping the recipe vegetarian.
- Fresh Sweet Corn: Corn season is short and very sweet, so I love to use it as much as I can. Fresh corn cut straight from the cob is ideal during summer, but frozen corn can be substituted when needed.
- Zucchini: Zucchini is in season around the same time as corn, so they naturally work well together in my opinion. Summer squash (like yellow squash or Costata Romanesco) can be substituted or used alongside the zucchini.
- Shallots: My preference has always been to use shallots instead of onion in my risotto recipes. That’s how I learned it years ago, and still do it the same way. But if you only have onions, you can use those. A medium onion should do the trick.
- Arborio Rice: The classic short-grain rice that gives risotto its creamy texture. Carnaroli is another excellent risotto rice if you can find it. But Arborio is so readily available now, both in stores and online, I recommend you use it. You will be making risottos more often once you discover how easy it is.
- White Wine: The wine has a dual purpose. It deglazes the pan and releases any brown bits, but also helps add a delicate flavor layer. I will often use dry vermouth as a substitution here if I have it in the fridge. Feel free to omit it entirely if you want to.
- Parmesan Cheese: Makes the finished risotto rich, savory, and creamy. Make sure you grate Parmigiano Reggiano yourself; it’s much nicer and will meld into the rice better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
- Mind the salt. The saltiness of the broth you choose will determine how much extra salt you need to add. So at the beginning, only add a small pinch of salt to the vegetables as they sauté. The salt is there to help the vegetables soften. Once the risotto is cooked and you have added the cheese, you can check the salt level and adjust it then.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
